HEALTH

Peruvian Baked Chicken Recipe
Traditionally, the chicken is prepared with the skin on but in this recipe, it’s been removed in order to keep the chicken low in fat and calories.

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Ingredients

⅓ cup white vinegar
3 tablespoons white wine or chicken stock
3 tablespoons canola oil
2 ½ tablespoons garlic powder
2 tablespoons paprika
1 ½ tablespoons cumin
½ teaspoon dried oregano
2 teaspoons black pepper
1 teaspoon salt
4 chicken leg quarters (between 4-5 pounds)
juice of 1 lemon
cold water

(Elizabeth Carrion)

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Step 1

Half fill a large pot with cold water and lemon juice. Then prepare chicken by removing the skin and any excess fat and place in the lemon water. Set aside.

(Elizabeth Carrion)

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Step 2

Using a dish large enough to accommodate chicken, combine first nine ingredients until it forms a paste.

(Elizabeth Carrion)

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Step 3

Place chicken in dish and coat completely with spice mixture. Cover with plastic wrap and refrigerate for at least two hours or overnight.

(Elizabeth Carrion)

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Step 4

Preheat oven to 300 degrees. Place chicken in baking pan. Loosely cover with aluminum foil and bake for two hours.

(Elizabeth Carrion)

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Step 5

Remove foil and bake for an additional 30 minutes at 400 degrees.

(Elizabeth Carrion)

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Step 6

Serve with sides such as rice and beans with broccoli.

(Elizabeth Carrion)

Peruvian Baked Chicken Recipe

Traditionally, the chicken is prepared with the skin on but in this recipe, it’s been removed in order to keep the chicken low in fat and calories.

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